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Parmesan panna cotta with red onion and PGI Modena balsamic vinegar sauce and a Neapolitan Taralli crumble

Parmesan panna cotta with red onion and PGI Modena balsamic vinegar sauce and a Neapolitan Taralli crumble

Parmesan panna cotta with red onion and PGI Modena balsamic vinegar sauce and a Neapolitan Taralli crumble

by Sara Milletti

Other Ingredients

200 ml liquid fresh cream

200 ml fresh whole milk

125 g Neapolitan pepper and almond flavoured Taralli

100 g grated Parmesan cheese

8 g gelatin sheets

Method

Serves 10
Soak the gelatin sheets in very cold water for 15 minutes.
Pour the milk, cream and Parmesan cheese into a saucepan. Place the saucepan on a very low heat and let the mixture heat up very slowly until the Parmesan cheese has completely melted. While it is heating, mix the mixture continuously with a whisk to prevent lumps forming. When the mixture is smooth, add the well-wrung gelatin sheets and continue stirring until they melt completely.
Pour the mixture into single-dose conical aluminium moulds (bottom ø 4cm, top ø 8cm) and place them immediately in the fridge, where they will need to set for at least 6 hours.
When serving, take the panna cottas out of their moulds and place them on a single dish, complete with the red onion and PGI Modena balsamic vinegar sauce and some crumbed Taralli, and serve.